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From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.
Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open-Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish.
Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.
Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open-Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish.
Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
was 12 years old. He has grown Burma Superstar into four thriving, unique
locations (with a fifth on the way). In 2014, he launched Mya Foods, the first Bay
Area company to import Burmese ingredients--most notably laphet, Burma's
famous fermented tea leaves.
KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award; SPQR; The Preservation Kitchen, which [...] ranked as one of the most notable books of the year; and Cookie Love.
Egg and Okra Curry 21 / Simple Fish Curry 23 / Tomato Shrimp Curry 24 / Coconut Chicken Curry 26 / Chicken Dal Curry 28 / Burmese Chicken Biryani 30 / Pumpkin Pork Stew 33 / Pumpkin Tofu Stew 35 / Pork Curry with Green Mango Pickle 36 / Beef Curry with Potatoes 37
Vegetables
Tomato Shrimp Relish with Raw Vegetables 45 / Grilled Okra with Tomato Shrimp Relish 48 / Sour Leaf with Bamboo and Shrimp 51 / Corn with Charred Onions 52 / Chayote with Dried Shrimp 53 / Wok-Tossed Broccoli 54 / Wok-Tossed Pea Shoots 55 / Water Spinach 56 / Cauliflower and Tomato 59 / Bagan Butter Beans 60 / Spicy Eggplant 62
Stir-Fries and Fast-Cooked Dishes
Fiery Tofu 73 / Garlic Chile Shrimp 74 / Chicken with Mint 75 / Chicken with Basil 78 / Sesame Chicken 79 / Kebat 81 / Restaurant-Style Tofu Kebat 82 / Restaurant-Style Steak Kebat 83 / Home-Style Shrimp Kebat 84 / Home-Style Chicken Kebat 85 / Chili Lamb 86
Noodles
Superstar Vegetarian Noodles 92 / Rainbow Salad 95 / Nan Gyi Thoke 98 / Shan Noodles 100 / Garlic Noodles 101
Soups
Samusa Soup 106 / Sour Leaf Soup 109 / Coconut Chicken Noodle Soup 112 / Classic Mohinga 115 / Rakhine Mohinga 118 / Chin Corn Soup 121
Salad
Ginger Salad 128 / Green Mango Salad 130 / Chicken Salad 133 / Green Tomato Salad 134 / Samusa Salad 137 / Shan Tofu Salad 139 / Namhsan Salad 140 / Tea Leaf Salad 154 / Tea Leaf Rice Salad 155
Drinks
Palm Sugar Syrup 160 / Ginger Juice 161 / Myanmar Tea 162 / Ginger Honey Tea 165 / Hibiscus Punch 166 / The Temescal 168 / Burma Cooler 171
Snacks and Sweets
Lotus Root Chips 176 / Platha 181 / Yellow Split Pea Crackers 184 / Shan Tofu 185 / Fried Yellow Bean Tofu 187 / Samosas 188 / Yellow Split Pea Falafel 191 / Black Rice Pudding 193 / Semolina Cake 197 / Coconut Agar Jelly 198
Rice and Basics
Coconut Rice 204 / Brown Coconut Rice 206 / Jasmine Rice 207 / Fried Onions and Onion Oil 208 / Fried Garlic Chips and Garlic Oil 211 / Ngapi Kyaw 212 / Fried Yellow Split Peas 213 / Mustard-Cumin Spice Blend 215 / Garam Masala 216 / Tamarind Salt 217 / Tamarind Water 218 / Tamarind Ginger Dressing 219 / Sweet Chile Sauce 220 / Chile Oil 221 / Green Mango Pickle 222 / Pickled Mustard Greens 223
Pantry, Tools, and Techniques
The Pantry 227 / Tools and Techniques 243
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 272 |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781607749509 |
| ISBN-10: | 1607749505 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Tan, Desmond
Leahy, Kate |
| Besonderheit: | Unsere Aufsteiger |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 261 x 210 x 30 mm |
| Von/Mit: | Desmond Tan (u. a.) |
| Erscheinungsdatum: | 28.03.2017 |
| Gewicht: | 1,239 kg |
was 12 years old. He has grown Burma Superstar into four thriving, unique
locations (with a fifth on the way). In 2014, he launched Mya Foods, the first Bay
Area company to import Burmese ingredients--most notably laphet, Burma's
famous fermented tea leaves.
KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award; SPQR; The Preservation Kitchen, which [...] ranked as one of the most notable books of the year; and Cookie Love.
Egg and Okra Curry 21 / Simple Fish Curry 23 / Tomato Shrimp Curry 24 / Coconut Chicken Curry 26 / Chicken Dal Curry 28 / Burmese Chicken Biryani 30 / Pumpkin Pork Stew 33 / Pumpkin Tofu Stew 35 / Pork Curry with Green Mango Pickle 36 / Beef Curry with Potatoes 37
Vegetables
Tomato Shrimp Relish with Raw Vegetables 45 / Grilled Okra with Tomato Shrimp Relish 48 / Sour Leaf with Bamboo and Shrimp 51 / Corn with Charred Onions 52 / Chayote with Dried Shrimp 53 / Wok-Tossed Broccoli 54 / Wok-Tossed Pea Shoots 55 / Water Spinach 56 / Cauliflower and Tomato 59 / Bagan Butter Beans 60 / Spicy Eggplant 62
Stir-Fries and Fast-Cooked Dishes
Fiery Tofu 73 / Garlic Chile Shrimp 74 / Chicken with Mint 75 / Chicken with Basil 78 / Sesame Chicken 79 / Kebat 81 / Restaurant-Style Tofu Kebat 82 / Restaurant-Style Steak Kebat 83 / Home-Style Shrimp Kebat 84 / Home-Style Chicken Kebat 85 / Chili Lamb 86
Noodles
Superstar Vegetarian Noodles 92 / Rainbow Salad 95 / Nan Gyi Thoke 98 / Shan Noodles 100 / Garlic Noodles 101
Soups
Samusa Soup 106 / Sour Leaf Soup 109 / Coconut Chicken Noodle Soup 112 / Classic Mohinga 115 / Rakhine Mohinga 118 / Chin Corn Soup 121
Salad
Ginger Salad 128 / Green Mango Salad 130 / Chicken Salad 133 / Green Tomato Salad 134 / Samusa Salad 137 / Shan Tofu Salad 139 / Namhsan Salad 140 / Tea Leaf Salad 154 / Tea Leaf Rice Salad 155
Drinks
Palm Sugar Syrup 160 / Ginger Juice 161 / Myanmar Tea 162 / Ginger Honey Tea 165 / Hibiscus Punch 166 / The Temescal 168 / Burma Cooler 171
Snacks and Sweets
Lotus Root Chips 176 / Platha 181 / Yellow Split Pea Crackers 184 / Shan Tofu 185 / Fried Yellow Bean Tofu 187 / Samosas 188 / Yellow Split Pea Falafel 191 / Black Rice Pudding 193 / Semolina Cake 197 / Coconut Agar Jelly 198
Rice and Basics
Coconut Rice 204 / Brown Coconut Rice 206 / Jasmine Rice 207 / Fried Onions and Onion Oil 208 / Fried Garlic Chips and Garlic Oil 211 / Ngapi Kyaw 212 / Fried Yellow Split Peas 213 / Mustard-Cumin Spice Blend 215 / Garam Masala 216 / Tamarind Salt 217 / Tamarind Water 218 / Tamarind Ginger Dressing 219 / Sweet Chile Sauce 220 / Chile Oil 221 / Green Mango Pickle 222 / Pickled Mustard Greens 223
Pantry, Tools, and Techniques
The Pantry 227 / Tools and Techniques 243
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 272 |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781607749509 |
| ISBN-10: | 1607749505 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Tan, Desmond
Leahy, Kate |
| Besonderheit: | Unsere Aufsteiger |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 261 x 210 x 30 mm |
| Von/Mit: | Desmond Tan (u. a.) |
| Erscheinungsdatum: | 28.03.2017 |
| Gewicht: | 1,239 kg |
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